Seattle tables: The meat of the matter

Le Petit Cochon

Chef Derek Ronspies is not especially precious about what he himself calls “badass food,” but the head-to-toe preparations and presentations at his inviting fine-dining restaurant in Fremont have made him a favorite of curious diners all around town.

Miller’s Guild

The team behind Crush devoted itself to the quasi-religious fervor that attends apostles of the grill, with a wood-fired blaze that burns all day and cooks a fine selection of meats served with excitement and attention.

Stoneburner

The restaurant group behind worldly outposts including Bastille (French) and Von Trapp’s (Bavarian) turned to Italy for this grand eatery in the Hotel Ballard, with Italianate fare and decorative elements sourced from a former Italian embassy building in Argentina.